On Food and Cooking

eggs lose water in the form of steam and get rubbery, while mixtures of eggs and other liquids ...

ovotransferrin, even though it’s only 12% of the total protein. The major albumen protein, ovalbumin, doesn’t ...

The dilution of egg proteins in a custard. Left: An egg is rich in proteins; when unfolded by cooking ...

molecules, and the proteins must be hotter and moving around more rapidly in order to find and bond to ea ...

liquid, and instead merely give it some body. Acids and Salt Tenderize There’s no truth to the common saying ...

both cases, the proteins no longer repel each other as strongly, and therefore approach each other and bo ...

in 17th century France, and may have been the ancestors of lemon curd. Early Acid-Tenderized Eggs Marmelades o ...

slightest immediately after laying, and gets stronger the longer it’s stored before cooking. In general, egg ag ...

predominantly in the white, when the albumen proteins begin to unfold and free their sulfur atoms for react ...

“Boiling an egg” is often taken as a measure of minimal competence in cooking, since you leave the egg ...

bubbling steamer will reduce the effective cooking temperature to something below the boil and produce a tender ...

outer white, a milky inner white, and a warm yolk, and are spooned from the shell. The less familiar mollet ...

yolk well centered and not discolored; its flavor delicate, not sulfurous. Good texture and fl ...

the turbulence of boiling water. On the other hand, the best guarantee of easy peeling is to use old eggs! ...

high-grade eggs with small air cells and plenty of thick albumen. As eggs age, the albumen loses ...

proteins when heat unfolds them, and the sulfur reacts with iron in the surface layer of yolk ...

alternatively long-simmered in water, come out with a stronger flavor and a striking, tan- colored white. ...

the nature and placement of the heat source. In the case of baked or shirred eggs, the dish should be set on ...

Pierce eggs lengthwise with a well-heated spit and parch them over the fire as if they were meat. ...

which have the largest proportion of thick white and will spread the least, and water close ...